Our Review

Three Floyds has long been a destination for beer aficionados, but the food, while serviceable enough, used to be standard-issue pub grub. That changed in 2012, when Mike Sheerin (formerly of Blackbird and Everest) did a stint as consulting chef, developing a menu with some fancy touches. Chefs Pat Niebling and Scout Hughes have kept up the tradition, offering a seasonal, locally sourced menu with items such as steamed buns with pastrami, smoked blueberry mustard, and giardiniera, and cheese curds with togarashi tempura and kimchi aioli. Sandwiches include the Floyds Burger (a house-ground double-partied version with cheddar and remoulade) and hot chicken; recent mains a house-smoked short rib, sea bass with smoked rutabaga, and, of all things, ramen. But while the food is more than respectable, the beers, many of them available only at the brewpub, remain the best reason to visit.